Chicken-Ginseng Soup

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups chopped onion
  • 2 tablespoons diced peeled fresh ginger
  • 6 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
  • 3 cups water
  • 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 3 cups fresh or frozen yellow corn
  • 2 sliced ginseng roots (or 4 bags ginseng tea)
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper

Directions

Heat the oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic cloves; sauté 2 minutes. Add chicken; sauté 4 minutes. Add water and broth; bring to a boil. Stir in corn and ginseng; bring to a boil. Reduce heat; simmer 20 minutes. Sprinkle with salt and pepper to taste.

Source: Myrecipes.com, from Ying Chang Compestine, Cooking Light, January, 2002

Buying Guide

Small, Medium, Large = width of root
Short, Medium, Long = length of root
Width is listed first, length is listed second
Small – Short would be the smallest roots
Large – Long would be the biggest roots

Slice sizes are based on the width of the root from which it was sliced
Prongs refer to slim root branch pieces
Capsules contain ginseng powder
Tea bags contain ground ginseng root

All of our products contain 100% pure Wisconsin-grown American ginseng